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Let's Trade Recipes

Page One

You'll find lots of really good recipes here and with your help, I hope to keep adding to it! So, if you have a favorite that you would like to share be sure to send it in. Even if you see it here already, we can always try different variations of it. Feel free to copy any that you see here and give them a try. Please send some of your recipes by clicking on the email link below and put RECIPES in the subject line. EMAIL

For more recipes: Soups/Chowders-Desserts-Breads-Quick&Easy Meals-CrockPot Meals: CLICK HERE!

Appetizers (Snacks/Dips)     

The Captain's Fish Dip
Submitted by captainjakeherrin.com

  • Take two to three tablespoons of butter and melt in the Microwave.
  • Meanwhile, season a couple fish filets to taste (whatever you normally like)
  • Any good filets will do, but grouper and reds are best. 
  • Take melted butter and pore over fish the place in Microwave making sure it is a microwave safe plate.
  • Depending on size of filets and size of microwave, cook on high for a couple minutes at a time till nice and flaky (to avoid over cooking)
  • While fish are cooking cut up bell peppers and onions and put in medium size bowl.
  • After fish are cooked, let cool for a few minutes then gently break up into small pieces and add to bowl along with some of the “liquid”.
  • Add mayo to taste, usually about one or two tablespoons, and mix gently.
  • Put in fridge till cold (has a whole different taste when it’s cold, almost like crabmeat)
  • Serve with crackers. It also makes a good sandwich. 

*This recipe can be varied in different ways to suite your taste!

Enjoy!
Captain’s First Mate
Jeanine

 Stir Crazy’s Onion Dip- the real thing
Submitted by Lovetocook

3 ½ cups thinly chopped sweet onions, such as Walla Walla or Vidalia
1 cup shredded Swiss cheese
1 cup freshly grated Parmesan
2 ½ cups mayonnaise
1 teaspoon roasted garlic puree, or ½ teaspoon crushed fresh garlic

Preheat oven to 350 degrees F. Lightly grease a 2 quart glass baking dish. Combine all ingredients, and pour into greased 1 ½ quart baking dish.

Bake 40 minutes until bubbling and golden brown. Serve with cocktail rye and/or pumpernickel, or corn chips.

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Breakfast

BAKED TOMATO WITH EGGS
Submitted by Norma Daulton 

If your vines are over flowing, live it up! Have tomatoes for breakfast.

4 large tomatoes
1 l/2 tbsp chopped onion
1 tbsp chopped fresh basil (or 1 tsp. Dried basil), a dash of thyme, marjoram, and white pepper.
1/2 cup whole wheat bread crumbs
4 eggs at room temperature
1/4 cup grated cheese

Cut off tops of tomatoes at the stem end and scoop out the pulp. Mix about one-third of the pulp with the onions, basil, thyme, marjoram and a touch of while pepper. Use the remaining pulp in soup. Add the breadcrumbs and fill each tomato about half full with this mixture.

Drop an egg into each tomato, cover with grated cheese and arrange the filled tomatoes in individual slightly greased baking dishes.

Baked 20 min. at 400 F or until the eggs are a firm softness and the tomatoes are soft but not collapsed.

Swedish Pancakes

Submitted by Nvgt From ENMoms

4 eggs pinch of salt
2 cups milk 1 tbsp. sugar
2 cups flour 1/4 cup melted butter
beat...mix...drop by large spoonfuls on hot pan...spreading out until pancake is flat...Turn and cook on other side...only a few minutes per side. Roll up with applesauce or lingonberry sauce and top with powdered sugar. Bacon optional

Belgian Waffles
Submitted by Nancy FROM EmptyNestMoms.Com

1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp. vanilla
2 1/2 cups sifted flour
1/2 tsp. salt
1 Tbls. sugar
1/2 cup melted butter or margarine

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 min. or overnight in the refrigerator. Use 1/2 cup mix per waffle.

Ok, I couldn't resist sending one more. Its not fat free, and its not low carb, but it is sooo good. Its a make ahead waffle recipe made from yeast. The yeast makes the fluffiest waffles, and the good part is, in the morning, all you have to do is plug in the waffle iron! I love to make it on leisurely mornings, almost always thickening some frozen cherries or blueberries, and serving with cool whip, although my husband still goes with the syrup. And for those of you worrying about leftovers, simply stack them between sheets of wax paper, and freeze them. You can reheat them in the freezer or in your toaster. It says its for Belgium Waffles, but you can use it in any waffle maker. I NEVER beat the egg white separately. No need, they are light and wonderful without it.

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Lunch

Pizza Burgers (good for dinner too!)

Makes 4 burgers

3/4 pound extra lean (9% fat) ground beef
1/2 cup bread crumbs
1/2 cup nonfat dry milk powder
1 egg white
2 teaspoons Worcestershire sauce
2 tablespoons diced onions
2 oz. reduced-fat cheese, shredded.
1/2 cup pizza sauce

Combine all but last two ingredients in bowl and mix well. Shape into 4 patties. Broil or grill burgers on one side, about 5 minutes. Turn, and top each patty with 2 tablespoons pizza sauce and 1/2 oz. cheese. Continue cooking until done and no longer pink inside. Serve each burger on a roll.

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Dinner

Turkey

More ways to give people the bird;
I saw a chef do this on TV, just before Christmas and I tried it. It works great.

  • Clean and pat dry the turkey.
  • Slip your hand under the skin at the neck opening (take off rings that can tear skin).
  • You can work your hand and fingers back and forth and loosen the skin from the meat. Work slowly so as not to break the skin.
  • You can work your hand over the leg and thigh and loosen that skin too.
  • Then put your favorite stuffing under the skin and push it carefully down over the legs and thighs, then on the breast. You can get quite a lot of stuffing under the skin
  • You can also manipulate it with your hands by smoothing them over the bird (on top of the skin) until it is a nice shape and distributed evenly over the bird.
    Then put the remainder of stuffing in the neck and body cavity.
  • You can get a lot more stuffing this way and the stuffing under the skin makes a much more juicy turkey and seasons it beautifully.
  • I plan to do all my turkeys like this.

Roast Pork Loin

  • Cut slits in pork loin. I use a skinny knife and cut slits just long enough to get a finger inside. Try cutting around inside the slit some making the “pocket” inside a little bigger the slit you made. (It allows for the flavorings to soak into the meat for more flavor)
  • Mix seasonings
  • I put garlic, fresh sweet basil, fresh sage and salt and pepper in my food chopper with a little olive oil and mince.
  • Put a pinch of the seasonings in each pocket and push inside.
  • Spray large skillet with pan spray.
  • Heat a small amount of olive oil (just enough to cover the pan enough to keep it from sticking, about a Tablespoon or two) and brown meat on all sides. I hold it with tongs so I can brown both ends.
  • When meat is brown all over, put in baking pan, pour olive oil from skillet over meat. There will be some of the seasonings in the oil.
  • Bake in 325 F oven till roast is done.
  • This is enough just like this, but I also pour about 1/2 cup Amaretto over the roast. You could use wine or any other liquor you prefer.

Smithfield Ham

Smithfield hams are cured a special way in Smithfield Virginia and no one else knows this special way of curing. It is a far superior tasting ham.

If you have to settle for another brand, you can still wing it and come close.

  • Put ham in a large pan and cover with cold water.
  • Soak overnight.
  • Pour out water and cover with fresh cold water.
  • Bring water to a good simmer and simmer about 4 hours. Let soak in this water overnight.
  • Put glaze on ham and bake till well done.

Now, I also do this and it tastes scrumptious.
After I pour out the soak water and fill again with cold water, I dump in a good handful of brown sugar, about 2 tbsp spoons liquid smoke (I prefer hickory), 2 tsp maple flavoring and about 1/4th cup prepared mustard.

You simmer the ham in this and as it soaks overnight, the ham absorbs liquid.

This ham will come out moist and tender.

If you don't let it soak overnight in the simmering liquid, the ham will be dry.

Barbeque Roasted Salmon
Submitted by Nancy FROM EmptyNestMoms.Com

Flavored with pineapple juice, brown sugar, chili powder, and cumin, this easy entree can transform any weeknight meal into something special. Try serving it with steamed basmati rice and a spinach salad tossed with mandarin oranges, sliced red onion, and fat-free poppy seed dressing.

Ingredients:
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)


Directions
Prep Time: 1 hour, 10 minutes
Cooking Time: 15 minutes

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400º.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400º for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Orange Chicken
RECIPE FROM EmptyNestMoms.Com

1 Fryer about 2 lbs, quartered, skin removed
1 Tsp. fresh basil
1 Tbl orange rind
3 Tbl orange juice
3 Tbl lemon juice
1/2 Cup ginger ale

Rub chicken with basil and grated orange rind. Combine remaining ingredients and set aside. Brown on all sides in a non stick pan sprayed with vegetable spray. Place into a shallow pan and pour liquid over chicken and cover with foil and bake at 400F for 30 minutes.

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 Chelsea's Lasagna

Submitted by Willa

1 lb. ground beef with 3 1/2 cups of your favorite thick spaghetti sauce
1 1/2 cups water
2 cups of ricotta cheese
3 cups shredded mozzarella
1/2 cup parmesan cheese
2 eggs
1/4 cup chopped parsley
1 t. salt
1/4 t. pepper
8 oz. of uncooked lasagna noodles

Brown the beef and drain. Add sauce and water. Simmer for 10 mins. Combine remaining ingredients except noodles. Pour about 1 cup of sauce on bottom of
baking pan. Layer three pieces of the uncooked lasagna over the sauce. Cover it with sauce. Spread 1/2 the cheese filling over the sauce. Repeat 2 more times. Layer the last of the lasagna with the remaining sauce and add more cheese. Cover with aluminum foil. Bake at 350 degrees for an hour. Remove foil and bake for 10 mins. longer. Let set for 10 mins. before you cut it.




Baked Pork Chops, Creole Style
Submitted by Willa


6 pork chops, browned
2 cups thinly sliced potatoes
1 cup onion thinly sliced onions
1 cup thinly sliced bell peppers
1 20 oz. can tomatoes
salt and pepper
garlic salt
1/2 t. thyme
3 T. minced parsley
2 T. vegetable oil

Rub a deep skillet or casserole with oil. Arrange potatoes in bottom. Put browned pork chops over potatoes. Spread chops with onions, bell peppers and
tomatoes. Add salt, pepper, garlic salt and thyme. Put parsley on top. cover and bake in 375 oven for 1 1/2 to 2 hrs. or until vegetables are tender.


Erik's Buffalo Wings
Submitted by Willa


2 1/2 lbs. chicken wings or drummettes
1/2 c. Franks Red Hot Sauce or your favorite hot sauce or you can use your favorite barbeque sauce
Deep Fat oil

Split wings and discard tips (if using wings)  Deep fry wings at 400 degrees or high on your deep fat fryer for 12 mins. or 'til cooked. Drain on paper towels. Put chicken in Ziploc with the hot sauce or barbeque sauce and coat the wings with sauce. Bake 1/2 hr. in 350 degree oven.


Erik's Cajun Stir Fry
Submitted by Willa

1 diced onion
1 diced red bell pepper
1 8 oz. pkg. mushrooms (quartered)
2 cloves diced garlic

2 boneless chicken breasts
4 hot links (diced)
1 lb. med. shrimp (tails removed)

1 T. Worcestershire Sauce
1 15 oz. tomato sauce
1 t. chili powder
1 t. lemon pepper
1 t. cayenne pepper
1/2 t. salt
1/2 t. blackened seasoning
4 T. olive oil

Cook boneless chicken breasts in blackened seasoning (you can grill on the barbeque if you prefer)   Set aside on paper towels to drain. After it cools, thin slice diagonally.  Cook hot links and set aside in bowl.   Cook shrimp in Worcestershire sauce and cayenne pepper Set aside.  Brown vegetables (onion, red bell pepper, mushrooms and garlic) with chili powder and lemon pepper. After vegetables are done, blend all other ingredients and add tomato sauce. Simmer 10 mins. Serve over rice. This is pretty spicy.


Hawaiian Chicken
Submitted by Willa


Stir fry together in a wok or large frying pan the following ingredients in the order that they are listed. Have all ingredients chopped or cut up and ready to cook

1 T. oil
1 stalk celery, sliced
1 onion, bite-sized pieces
1 bell pepper, bite-sized pieces
1 pkg. chicken breast, boned, skinned and cut into bite-sized pieces

1 T. soy sauce
2-3 chicken bouillon cubes
1 can water chestnuts, sliced
1 can chicken broth
6-8 mushrooms, sliced
1 can pineapple chunks in heavy syrup (drained but reserve syrup)

Entire process takes 1/2 hour. When all ingredients are in the wok and mushrooms nearly cooked, pour reserved pineapple syrup in a jar with 2-3 T. cornstarch. Shake hard until the cornstarch is dissolved, then pour into gently boiling wok. Stir until mixture thickens. Take off heat immediately and serve over brown rice. Its a complete meal for 4, or with salad and vegetables on the side, it serves 6.


Lemon Chicken
Submitted by Willa


chicken breasts, legs or wings
juice of two lemons
garlic salt and pepper to taste
lemon slices to garnish, optional

Place chicken pieces in baking dish. Pour lemon juice over chicken; sprinkle with garlic salt and pepper. Lay lemon slices on each piece of chicken. Bake uncovered at 350 for 45 mins. on one side -turn and bake for 30 mins. or until browned sufficiently.



Chicken Enchiladas
Submitted by Willa


6 chicken breasts, cooked and shredded
oil
30 corn tortillas
olives, sliced
4 cups grated cheese
your favorite enchilada sauce (around 3 lg. cans)

Put chicken and some of the enchilada sauce in pan and simmer. Reserve some sauce.

Preheat oven to 350 degrees. Heat oil in skillet. Fry tortilla lightly, turning once until they are just limp. Drain on paper towels. Dip tortilla in sauce. As each tortilla is fried and dipped in sauce, fill center with chicken mixture, olives and cheese. Fold one side of the tortilla over filling, then roll the tortilla up. Place seam side down in pan. Cover all enchiladas with more sauce. Sprinkle with cheese and bake for 20 to 30 mins.

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 Salad:

Oriental Cabbage Slaw

1 bag shredded cabbage
4 green onions (optional)
1 pkg. Ramen Oriental Noodles
1/2 cup toasted slivered almonds
3 T toasted sesame seeds

Dressing:
1/2 cup vegetable oil
3 T vinegar
3 T. sugar
1/8 t salt
1/8 t pepper
Flavor packet from noodles

Mix cabbage, diced onions, crushed noodles, almonds and sesame seeds in a bowl.
Mix dressing in a separate container.
Pour dressing over other ingredients JUST BEFORE
SERVING!! (To avoid sogginess)

I love to add small pieces of fried or grilled childen tenders to make this a light main course.
It reminds me of the Oriental Chicken Salad at Applebys if you are familiar with that.


Broccoli Salad
Submitted by Jeanine
(This is also a low carb recipe)

1/2 cup bacon pieces (about 4 slices bacon, cooked and chopped)
1/2 cup sunflower seeds (salted or unsalted, depends on taste)
1/2 med. red onion, finely chopped
1 cup mayo
2 tablespoons cider vinegar
1/4 cup Splenda Granular sweetener
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 bunch fresh broccoli crowns, separated into small florets, about 4 cups

1. In a large mixing bowl combine all ingredients except for broccoli and mix well. Add Broccoli pieces and mix well to coat with the dressing.

2. Refrigerate salad until serving time.  (This tastes even better if you can let it 'sit' in the fridge for two to three hours before serving. Flavors seem to all blend in better)

Easy Fruit Salad

1 package frozen mixed fruit
1 package frozen berry medley
1 small box cherry or black cherry Jell-O
1cup water

Two or three hours before serving, put frozen fruits in a pretty bowl.
Boil water and stir in Jell-O. Stir thoroughly until it is complete dissolved and there are no thick gelled pieces in it or around the edge.
Pour over fruit.
Do not mix or stir.
Put in fridge.
The Jell-O will seep down through the frozen fruit, starting it to thaw.
By the time you serve it, the fruit will be mostly thawed, with some ice crystals still in it.
The Jell-O will be mixing with the fruit juices and starting to gel, making a ticklish sauce.

Every time I serve this, it gets raves.

Watergate Salad

  • Empty 1 can (about 14 oz.) crushed pineapple into a bowl.
  • Stir in 1 package pistachio Jell-O instant pudding.
  • Add 1 cup mini marshmallows and 1 cup chopped pecans. Mix well.
  • Add 1 container Cool Whip and toss together.
  • Best if it sets a few hours in fridge before serving.

Bean Salad 

  • 1 can kidney beans, drained
  • 1 cup cooked rice
  • Chopped onion to taste (I use 1 cup)
  • 1 cup diced celery
  • Sweet pickle relish to taste (I do this by site, when it looks like there is enough to taste, but not overwhelm)
  • Salad Dressing and toss well.
  • I have used Ranch, Avocado and Miracle Whip. I personally like Avocado best.

German Cucumbers

  • Peel cucumbers and slice into a bowl.
  • Slice an onion (the sweet onions are best for this)
  • Mix sour cream and a little lemon juice and salt, mix and toss with cucumbers and onions.

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Side Dishes

Herbed Broiled Eggplant with Capers and Olives:
Melanzane alla Griglia
Submitted by PeggyAnn (Lovetocook)
FROM EmptyNestMoms.Com

4 Japanese eggplants, halved lengthwise
1/4 cup pitted black olives, finely chopped
1/4 cup capers, rinsed, drained and chopped
1 tablespoon finely chopped mint leaves
1 tablespoon finely chopped fresh basil
Salt and pepper
2 tablespoons freshly grated
caciocavallo or pecorino Romano
or Parmigiano Reggiano cheese
1/2 cup extra-virgin olive oil


Preheat the broiler.

Using a small paring knife, make a series of crosshatches to the cut surface of each eggplant half, cutting into the flesh but not through the skin.

In a medium bowl, combine the olives, capers, mint, and basil and mash lightly with a fork to make a coarse paste. Stir in salt and pepper, to taste, and the grated cheese and mix well. Press the mixture into the cuts in each eggplant.

Place the eggplants, cut side up, on a grill or broiler rack, and drizzle each with a bit of olive oil. Broil or grill for about 8 minutes, or until the tops are crisp and bubbling. Serve at room temperature.

Prep Time: 15 minutes / Cook Time: 10 minutes

If you do all the chopping in advance, when it's time to grill you should have a fast, easy supper, suitable for entertaining! Makes 4 servings

Grilled Veggies
FROM EmptyNestMoms.Com

Slice yellow squash & zucchini (long ways), thick slices of onions & green peppers, brush with olive oil, season and grill till tender! These go great with the grilled fish! Add a salad if desired, (with low/fat-free dressing) and you have a quick low fat meal.

SWEET POTATO CASSEROLE